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| Crab Cakes
2 cups of crabmeat
1 cup of soft bread crumbs
2 eggs
1/2 cup of light cream or evaporated milk
1/2 teaspoon of salt
a dash of cayenne
1 teaspoon of Worcestershire sauce
1/8 teaspoon of dry mustard
1 teaspoon of grated onion
1 teaspoon of chopped parsley
Shred the crabmeat, discarding any shell. Combine the crabmeat and add the bread crumbs. Beat the eggs until light and add the cream or evaporated milk. Add the egg milk mixture to the crabmeat and bread crumbs. Stir in the salt, cayenne, Worcestershire sauce, dry mustard, grated onion, and parsley. Mix well. Taste, and correct the seasoning. Shape into small patties, and fry in hot butter, turning once to brown both sides. Serves 6
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Dips & Sauces Cookbooks
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